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Definition For Hass Avocado

Hass is a cultivar of avocado, with dark-colored, bumpy skin.[1] It is correctly pronounced /'hÃ¦s/,[citation needed] as in "hassle", not */'h??s/, like in the common misspelling "Haas".[1] It is named for its originator, a mail carrier and amateur horticulturist Rudolph Hass.[1][2][3] It is the most important avocado in the commercial market worldwide. In the United States, it accounts for more than 80% of the avocado crop,[citation needed] including 95% of the California crop,[2] and it is also the most widely grown avocado in New Zealand.[citation needed] It produces a medium-sized fruit, weighing 200â€“300 g. The skin turns a dark, purplish-black when ripe, while the skin of "green" cultivars remains green. When ripe, it yields to gentle pressure; soft Hass avocados are generally considered over-ripe and possibly rancid.[citations needed] All Hass avocado trees are related to a single "mother tree" that according to Rudolph Hass's family was grown from seeds purchased from A. R. Rideout of Whittier, California, who was believed to be obtaining seeds from any available source, even garbage.[1] (According to the California Avocado Commission, Hass bought a whole tree from Rideout, "an innovator and pioneer in avocados".)[2] Rideout showed Hass, who had no horticultural training, how to care for the seedling[1] and in 1926 Hass planted it at his 1.5â€“acre grove at 430 West Road, La Habra Heights, California.[1] After attempts to graft productive branches from pre-existing Fuerte variety trees (then the predominant cultivar) onto the seedling failed, Hass was convinced to simply let it grow.[1][2] Although the exact variety of the original seed is uncertain,[1][2] there is evidence[weasel words] that a large number of Rideout's seeds were from the subspecies Persea americana guatemalensis. Hass patented the resulting tree in 1935 â€“ the first US patent on a tree,[1] and made a contract with Whittier nurseryman Harold Brokaw to grow and distribute the trees produced by the seeds of the "mother tree";[1][2] Brokaw was to receive 75% of the proceeds. He specialized in the new variety, and he frequently sold out of the trees.[2] The Hass variety produces fruit year-round, unlike the Fuerte, and has more and larger fruit, with a longer shelf life, and a richer flavor.[1][2] Although Hass made a profit of less than US$5,000 from the patent (his newfangled patent was not well-respected by other growers, who used single Brokaw-provided trees to graft entire orchards),[1] the US avocado industry today makes over $1 billion annually from the heavy-bearing, high quality fruit of Hass's cultivar, and it accounts for around 80%, worldwide, of all avocados grown today.[2] The "mother tree" died at 76 years old and was cut down on September 11, 2002, after a decade-long battle against phytophthora ("root rot"); two plaques at a private residence at 426 West Road mark the spot where it grew.[1][2] Each year, the City of La Habra Heights celebrates the internationally famous Hass at the Annual La Habra Heights Avocado Festival in mid-May. Founder Rudolph Hass died in Fallbrook, California (of a heart attack, at Fallbrook Hospital) in 1952, the same year his patent expired and not long after establishing a new 80-acre (320,000 m2) orchard.[1][2] Hass avocado trees, like some other cultivars, have a tendency to bear well only in alternate years. After a season with a low yield, due to factors such as cold (which the avocado does not tolerate well), the trees tend to produce abundantly the next season. This heavy crop depletes stored carbohydrates, resulting in a reduced yield the following season, and thus the alternate bearing pattern becomes established.

Definition For Onion

Without doubt the onion is the most used flavoring vegetable in the world. There is hardly a savoury dish that doesn't include onions or one of its relatives - white and red onions, garlic, chives, shallots, spring onions and leeks. Members of the onion family vary enormously in shape, size, colour, texture and intensity of flavor. Onions, particularly garlic, have also been used as medicines. The ancient Egyptians worshipped onions and during the Middle Ages they were used as currency. Onions give you some vitamin C and fiber. Scientists have recently discovered that flavenoids found in onions may protect people from heart disease. Cocktail onions These tiny onions have a sweet white flesh and are sold pickled in vinegar. They are the smallest variety available. Uses: Serve pickled cocktail onions with a selection of cold meats or with crusty bread and mature Cheddar cheese. To store: Keep in a cool, dark place for up to 1 year. Pearl onions Also known as button or baby onions, these are larger than pickling onions and have a sweet, delicate flavour. Uses: Add whole to stews and casseroles or cook them very gently in a little butter and a splash of balsamic vinegar for 20-30 minutes until tender, serve with roasted meat. Pickling onions These are maincrop onions, picked when they are still small. Available only in the autumn, they have a strong, pungent flavour. Seasonal availability: September to November. Uses: Preserve them in vinegar, leave to mature and enjoy them with cheese and cold meats. They can also be added whole to casseroles in place of shallots or standard onions. To store: Store in a dark, cool, airy place. To prepare: Chop off the neck and just a little of the base to help the onion stay together. Score a line down the side of the onion and peel away the outer skin and first layer of flesh. To make peeling easier, soak the onions in warm water to soften the skins. Red onions Red onions have a mild sweet flavour and an attractive colour. Uses: As a garnish or combine with tomatoes and red leaf lettuce for a colourful salad, or include in homemade chutneys to serve with cheese and cold meats. Try them quartered and roasted in olive oil. Seasonal availability: All year, English from October to April. To store: Store in a dark, cool, airy place. To prepare: Cut the neck and base away, then score down the side of the onion and remove the skin and first layer of flesh. To help hold back the tears during preparation, chill the onion first for 30 minutes and always remove the root end last. The root contains the largest concentration of sulphuric compounds which make the eyes water. Shallots These are not baby onions (as pickling onions are) but a close relation of the onion. They have a mild, delicate flavour which is less overpowering than most onions so do try to use shallots where a recipe specifies if possible. Shallots grow in a similar way to garlic - when you peel one there may be two or three held together at the root. Seasonal availability: All year. Uses: Use in recipes where a small amount of onion is used or where a subtle onion flavour is needed. They are often included in rich, creamy sauces where just a hint of onion flavour is needed. To store: Keep in a cool, dry place. To prepare: Top and tail shallots and then peel the outer skin away. If there are several bulbs, pull them apart and then slice. Spanish onions Onions grown in warm climates are milder than those from cooler regions, consequently Spanish onions have a mild, sweet flavour. Their skins are a rich golden colour and they are one of the largest varieties available. Seasonal availability: All year. Uses: Serve raw in salads, stuff and bake them or add to any savoury dish where a subtle onion flavour is required. To store: Store in a dark, cool, airy place. To prepare: Cut the neck and base away, then score down the side of the onion and remove the skin and first layer of flesh. To help hold back the tears during preparation, chill them first for 30 minutes and always remove the root end last. The root contains the largest concentration of sulphuric compounds which make the eyes water. Spring onions Also known as salad onions, these are onions that have been harvested at a very young age. They have green shoots and a creamy white bulb, both of which can be eaten. They have a mild flavour and are often eaten raw. Seasonal availability: May to September. Uses: In salads, stir-fries, omelettes or sandwich fillings. To store: Keep in the fridge for 3-4 days. To prepare: Trim off the root and the outer leaves. Serve whole or sliced, the green tops can be snipped using kitchen scissors. White onions With a strong, pungent flavour and distinctive white skin and flesh, white onions are increasingly popular. Uses: Ideal for serving raw in salads or cooked they are very versatile. Yellow onions These are the most commonly used onions and they have a golden brown skin. They have a pungent aroma, a strong flavour and are a good all-round onion. Seasonal availability: All year. Uses: In a wide variety of dishes from casseroles, pies and quiches to stir-fries, sauces and pizzas. To store: Keep in a dark, airy place. To prepare: Cut the neck and base away, then score down the side of the onion and remove the skin and first layer of flesh. To help hold back the tears during preparation, chill them first for 30 minutes and always remove the root end last. The root contains the largest concentration of sulphuric compounds which make the eyes water.

Definition For Carrot

Nutritional Benefits Carrot is one of the most healing foods that provides the finest and highest quality in nutrients, especially from its juice. It is an excellent source of pro-vitamin A, vitamins C, D, E, K, B1 and B6. It is rich with biotin, potassium, calcium, magnesium, phosphorus, organic sodium and some trace minerals. The known phytonutrients in carrots are lutein, lycopene, anti-oxidants alpha, beta and gamma carotenes, zeaxanthin and xanthophyll. You don't need to remember these fancy names, but just remember that phytonutrients are nature's marvelous provision for healing of various diseases. Health Benefits Carotenes, the famous ingredient in carrots, is an anti-oxidant that has powerful healing virtues for many diseases. Drinking a glass of carrot juice daily will do much more for you than many bottles of supplement tablets. Here are some disorders that can be helped by drinking carrot juice regularly: Acidosis: The vital organic alkaline elements in carrots help balance the blood acidity and blood sugar. Acne: Its powerful cleansing properties are effective in detoxifying the liver, thus overall effective for acne which are caused by toxicity of the blood. Anemia: Carrot's molecules are closest to human's hemoglobin molecules, making it very beneficial in blood-building. Atherosclerosis: The highly cleansing power of this miracle juice scrubs away even the old build-up of arterial deposits, reducing the risks of heart diseases and stroke. Asthma: The anti-oxidants effectively protects the respiratory system from infections and free-radical attacks. Cancer: Studies show that adding one carrot per day in our diet significantly reduces cancer risks. Cholesterol: Pectin in carrots lowers the serum cholesterol levels. Congestion: Carrot juice is very effective in dispelling mucus from the ear, nose and throat area, easing nasal congestion, sinusitis, phlegm and mucus in the throat and other similar disorders. Constipation: Take five parts of carrot juice with one part of spinach juice regularly to regulate chronic constipation problems. Emphysema: If you smoke or are exposed to second-hand smoke, taking carrot juice regularly may well save your life. Eyes: Beta-carotene, lutein and zeaxanthin are some of the finest nourishment that help keep the optic system in tip-top condition, with special protection against astigmatism, macular degeneration and cataracts. Fertility: One of the reasons for infertility is lack of nutrients and enzymes in your dietary. Carrot juice taken regularly, is able to nourish your body back to fertility. Inflammations: Its anti-inflammatory effect greatly helps reduce arthritis, rheumatism, gout and other inflammations. Immune systems: It does wonders for boosting the immune system by increasing the production and performance of white blood cells; building resistant to various kinds of infections. Nursing mothers: Carrot juice helps enhance the quality and quantity of a mother's breast milk. Pregnancy: Drinking carrot juice regularly during pregnancy, especially during the last few months, will reduce the chances of jaundice in baby. No, you won't get an orange baby! Skin problems: The high quality vitamin C and other rich nutrients in carrot juice efficiently nourish the skin, preventing dry skin, psoriasis and other skin blemishes. Thread worms: One small cup of carrot juice in the morning taken daily for a week can help clear up thread worms in children. Ulcers: The abundance of nutrient present in carrots help nourish cells that have been starved of nutrients which result in ulcers. Water retention: Carrot juice is diuretic and helps to eliminate excess fluids from the body, reducing water retention, especially for women during their monthly menstruation cycle and in pregnant women. Consumption Tips Carrots that are no longer than 6 inches tend to be sweeter. So choose the shorter variety if you like it sweet or the longer one if you prefer it less sweet. The most nutrients are concentrated just under the skin so try not to peel off the skin. To clean it, simply use a hard brush to brush the skin. Cut them lengthwise to preserve the nutrients as when cut in small rounds, they easily lose their nutrients in water when you wash or cook them. Caution You may have heard of people "turning orange" from drinking carrot juice. It is not the carrot juice that is showing through the skin but is an overflow of materials which have been clogging the liver and are being eliminated with the consumption of carrot juice. This shows how effective carrot juice is at cleansing?a good sign that the system is getting a good clean-up. When this "turning orange" happens, continue to take your carrot juice and the color will eventually go off as it cleanses.

Definition For Tomato

Currently, tomatoes are one of the most popular vegetables eaten by Americans. Tomatoes are members of the fruit family, but they are served and prepared as a vegetable. This is why most people consider them a vegetable and not a fruit. They are high in vitamin C and also provide beta-carotene. The National Cancer Institute published a study that showed an association between consuming a diet rich in tomato-based foods and a decreased risk of prostate cancer. Tomatoes contain large amounts of an antioxidant called lycopene, which may be responsible for this possible positive effect. Tomato paste and sauces contain a greater amount of lycopene, because they are more concentrated than fresh tomatoes. Lycopene is a bright red carotenoid pigment (phytochemical) found in tomatoes and other red fruits. Lycopene is the most common carotenoid in the human body and is one of the most potent carotenoid antioxidants. Its name is derived from the tomato's species classification, Solanum lycopersicum. Ironically, the highest natural concentrations of lycopene in food are found not in tomatoes, but in watermelon. Almost all dietary lycopene comes from tomato products, however. Recent research has indicated that lycopene, a carotenoid with potent antioxidant effects which is found in raw tomatoes, may be responsible for the protection against cancers. This is possibly the reason why people living in the Mediterranean who eat lots of tomatoes have a lower rate of some cancers.

Definition For Red Bell Pepper

Bell peppers are a great source of vitamin C. If you thought citrus fruits packed a powerful punch when it comes to being a good source of vitamin C, peppers have them beat. Green peppers have twice the amount of vitamin C by weight than citrus fruits, and this powerful punch of vitamin C is an antioxidant that may be effective in preventing certain cancers. Red bell peppers have three times as much vitamin C as the green varieties and are a good source of beta carotene. Varieties Bell peppers can be found in a rainbow of colors and can vary in flavor. The variety of the pepper plant and the stage of the ripeness determine the flavor and color of each pepper. For example, a red bell pepper is simply a mature green bell pepper. As a bell pepper ages, its flavor becomes sweeter and milder. Red bell peppers contain eleven times more beta carotene than green bell peppers. Selection Bell peppers are available and are in good supply all year, but they are more plentiful and less expensive during the summer months. Fresh peppers come in variety of colors, shapes, and sizes, but when selecting them, they all follow the same guidelines. Their skin should be firm without any wrinkles, and the stem should be fresh and green. They should feel heavy for their size. Avoid peppers with sunken areas, slashes or black spots. Storage Store unwashed bell peppers in a plastic bag in the refrigerator. They will stay fresh for about a week. Green bell peppers will stay fresh a little longer than the yellow and red ones. Make Bell Peppers Part of Your 5 A Day Plan * Use them to create colorful and exciting meals by adding a mixture of different colored sliced or chopped peppers to your favorite salads, pastas, and Chinese or Mexican dishes. * They can be used as a colorful garnish. * Include sliced peppers on your next veggie tray. * Carve out peppers and stuff them with rice or use them as colorful containers for dips or other edible items.

Definition For Yellow Squash

Yellow crookneck squash is a variety of summer squash (species Cucurbita pepo) with bumpy, yellow skin and sweet flesh. The taste is closer to winter squashes than to summer squashes, although it is a short-season bearer. The squash are supposed to taste best when harvested at approximately 6 inches in length. This Cucurbitales article is a stub. Please help Wikipedia grow by expanding it. You can grow them and eat them. They are bumpy.

Definition For Jalapeno Pepper

A small green chile pepper that is mildly hot. They are named after Jalapa, the capital of Veracruz. Serrano peppers are a good substitute when there are no jalapenos on hand. In comparison with other chillies, it has a heat content that varies from mild to hot depending on how it was grown and how it was prepared. Most sources agree that much of the heat, due to capsaicin and related compounds, is concentrated in the seeds and the veins - deseeding and deveining can reduce the heat imparted to a recipe that includes jalapenos. The jalapeno rates between 2,500 and 8,000 Scoville units in heat. Good-quality Jalapeno peppers should be firm, smooth-skinned and have solid green coloring. Dry lines are not a blemish. They are signs of a mature pepper and indicate hotness. A chipotle is a jalapeno that has been smoked.

Definition For Basil

Basil (Ocimum basilicum L. and its varieties) is a popular herb known for its flavorful foliage. The fresh or dried leaves add a distinctive flavor to many foods, such as Italian style tomato sauces, pesto sauce and salad dressing. The essential oils and oleo-resins may be extracted from leaves and flowers and used for flavoring in liqueurs and for fragrance in perfumes and soaps. Varieties - Many types of basil are available, depending on use. For fresh market production, select a basil with good flavor and attractive, dark green or purple foliage. Sweet basil (Ocimum basilicum L.) is the culinary classic. Italian, Lettuce Leaf and Opal are popular sweet basil varieties. Scented basils, such as Lemon, Licorice and Cinnamon basil, are used fresh or dried in potpourri, jellies, honeys, vinegars and baked goods. For production of dried leaves or essential oils, French, American or Egyptian basil may be grown. There are also several ornamental type basils.

Definition For Salt

Salt is one of the most ubiquitous food ingredients around. Those who think of salt only as something used to perk up flavor might wonder what could possibly give this ingredient the level of importance it has gained through the ages. In reality, there is much more to this crystalline cube than first meets the eye.

Besides enhancing taste, salt has several other functions in food products. It acts as an antimicrobial or microbiological control agent. It contributes to certain chemical reactions that create a wide variety of food characteristics. Â Â Sometimes the terms "salt" and "sodium" are used interchangeably, but technically this is not correct. "Salt" is sodium chloride. By weight, it is 40 percent sodium and 60 percent chloride. Â Most foods and tap water contain sodium and chloride. Sodium is an essential nutrient, a mineral that the body cannot manufacture itself. Â Because of sodium's importance to your body, the excretory and nervous systems guard against under-consumption of salt, which is a threat to your body's nerves and muscles. Other ions such as calcium, magnesium, and potassium are also very important. Concentrations of these ions are held in narrow ranges by the kidney.

The association between eating salt and the risk of blood pressure increasing is difficult to quantify. Some people are sensitive to changes in salt intake whereas others can adjust so that blood pressure does not rise at all. Â Â Americans typically consume 4,000-8,000 mg each day, well above their daily needs. A goal for moderation for all adults, (including pregnancy and lactation) is approximately 2,400 mg of sodium per day.

Definition For Parsley

Though there are more than 30 varieties of this herb, the most popular are curly-leaf parsley and the more strongly flavored Italian or flat-leaf parsley. Fresh curly leaf parsley is widely available year-round, while Italian parsley must sometimes be searched out in gourmet produce markets. Parsley is sold in bunches and should be chosen for its bright-green leaves that show no sign of wilting. Dried parsley is available in the spice section of most supermarkets but bears little resemblance to the flavor of fresh. Parsley is an excellent source of vitamins A and C, though these vitamins are often destroyed by different methods of cooking.

Definition For Lime Juice Powder

This small, lemon-shaped citrus fruit has a thin green skin and a juicy, pale green pulp. Limes grow in tropical and subtropical climes such as Mexico, California, Florida and the Caribbean. Because they're an excellent source of vitamin C, limes were fed to British sailors as a scurvy preventative (the fact that was the springboard for the pejorative nickname "limey"). The two main varieties are the Persian lime (the most widely available in the United States) and the Key lime from Florida.

Definition For Ascorbic Acid

The scientific name for vitamin C, ascorbic acid helps maintain the red color of cured meat and prevents the formation of nitrosamines, which promote cancer (see SODIUM NITRITE). It helps prevent loss of color and flavor by reacting with unwanted oxygen. It is used as a nutrient additive in drinks and breakfast cereals. Sodium ascorbate is a more soluble form of ascorbic acid. ERYTHORBIC ACID is very similar to ascorbic acid, but has no value as a vitamin. Large amounts of ascorbic acid may reduce the severity of colds and offer other health benefits.

Definition For Lime Juice Concentrate

The process of concentration consists of the physical removal of water until the product Has a soluble solid "From" concentration means the water has been added back in This small, lemon-shaped citrus fruit has a thin green skin and a juicy, pale green pulp. Limes grow in tropical and subtropical climes such as Mexico, California, Florida and the Caribbean. Because they're an excellent source of vitamin C, limes were fed to British sailors as a scurvy preventative (the fact that was the springboard for the pejorative nickname "limey"). The two main varieties are the Persian lime (the most widely available in the United States) and the Key lime from Florida.

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